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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
15 oz pinto beans, cooked |
3/4 lb ground turkey, cooked |
1/2 green pepper, chopped, cooked |
1/2 yellow pepper, chopped, cooked |
1/2 red onion, chopped, cooked |
2 cloves garlic, chopped, cooked |
1 1/2 tbsp olive oil |
1/2 tsp chili powder |
2 tbsp parsley, chopped |
5 italian tomatoes, cooked |
1 tsp hot sauce |
1 salt |
Directions:
1. In a large skillet, sauté onions and garlic in 2 Tbsp of olive oil until translucent on medium high heat. Move the onions over to one side of the pan, turn up the heat to high, and brown the meat away from the onions in the same pan. (If you do not have a large enough skillet, use two separate smaller skillets for the onions and beef.) Add chili powder to meat as it is cooking. Start with one tablespoon, and add more as needed to taste. Stir in the onions, peppers and garlic. Add chopped parsley. Add one can of tomatoes. Add sliced Jalapeno pepper. Add 1 teaspoon of salt. Add 1 teaspoon of sugar to counteract the acidity of the tomatoes.
2. Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt to the beans as they go in. Simmer for 5-10 minutes, tasting and adding more salt if needed to taste. Stir in cilantro leaves right before serving, or sprinkle on top.
3. Serve over rice.
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